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Margarine Spreadability

Situation

margarine sampleA manufacturer of different types of margarine wanted a quantifiable, consistent way to measure and ultimately better control the texture of their different products. They specifically wanted to know the spreadability of their packaged margarine.

The manufacturer did not have a way to measure which formulations of the packaged margarine were more easily spreadable and which were not. They wanted to get a baseline standard so that they may compare different formulations to that.

 

 

 

 

Method

Testing was done using a TMS-Pro Texture Analyzer, a 500N load cell and the TMS Butter and Margarine Spreadability Jig. The test program was set for the conical probe to come down at 100mm/min and penetrate 5mm into the product, then return to its starting position. The graph at the bottom shows the results graphed from the test. These results can now be used as the standard for the manufacturer. The graph indicates where a product less spreadable would be, and were a product more spreadable than the standard would be.

 

 

 

Significance and Benefit

  • Allows for more concise control of textural attributes of the product within formulations
  • Allows manufacturer to see what formulations meet QC standards and which do not
  • Quick and easy test that gives repeatable and objective results

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Steve Antonius, Del Monte Foods
http://www.delmonte.com/

As a Meat Scientist and program leader for the University of Nevada, Reno, I need to ensure that equipment I use in my lab is reliable, durable, versatile, and accurate. For texture analysis of meats, there are many systems available in the market. Over the last 15 years of my career, I¹ve worked with many of them and had great and bad experiences with different brands.

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Amilton de Mello
Assistant Professor of Agriculture, Meat Science and Food Safety
https://www.unr.edu/anvs